traditional smoked thanksgiving turkey
1/2 Pound butter
6 Clove garlic, minced
8 Sprig fresh thyme
1 Sprig fresh rosemary
1 Tablespoon cracked black pepper
1/2 Tablespoon kosher salt
20 Pound Turkey, Whole Birds (18-20 lbs)
Set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
In a small bowl, combine softened butter with minced garlic, thyme leaves, chopped rosemary, black pepper and kosher salt.
Prep the turkey by separating the skin from the breast creating a pocket to stuff the butter-herb mixture in. Cover the entire breast with 1/4" thickness of butter mixture.
Season the whole turkey with kosher salt and black pepper. Optional: Stuff turkey cavity with Traditional Stuffing recipe. When ready to cook, set the grill temperature to 300℉ and preheat, lid closed for 15 minutes.
Place turkey on the grill and smoke for 3-4 hours. Check the internal temperature, the desired temperature is 175℉ in the thigh next to the bone, and 160℉ in the breast. Turkey will continue to cook once taken off grill to reach a final temperature of 165℉ in the breast.
Let rest for 10-15 minutes before serving. Enjoy!